Linguine
Salmon and Broccoli Toss
Serves 4
8 ounces linguine, prepared according to package directions
1 pound cooked salmon, broken into bite-size pieces
1 (10-ounce) package frozen broccoli florets, thawed
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
3/4 cup chicken broth
3/4 cup Italian-style croutons, crushed
1/4 cup freshly grated Parmesan cheese
Heat oil in a large skillet. Add garlic; cook for 1 minute.
Add broccoli and broth; cook for 5 to 6 minutes, or until
broccoli is tender. Add salmon; heat through.
Toss pasta with salmon and broccoli mixture. Serve in deep
bowls; top with crushed croutons and cheese.
|
